Valentine Warner’s venison curry

Undated Handout Photo of Valentine Warner's Venison Curry. See PA Feature FOOD Jamie Oliver. Picture credit should read: PA Photo/Howard Sooley. WARNING: This picture must only be used to accompany PA Feature FOOD Jamie Oliver.
Undated Handout Photo of Valentine Warner's Venison Curry. See PA Feature FOOD Jamie Oliver. Picture credit should read: PA Photo/Howard Sooley. WARNING: This picture must only be used to accompany PA Feature FOOD Jamie Oliver.

Serves 4

INGREDIENTS:

l A large handful of shaved, dried coconut

l 40g ghee or butter

l 2 small red onions, finely chopped

l 1 cinnamon stick

l 6 black peppercorns

l 2 garlic cloves, finely chopped

l 1 large thumb-sized piece of root ginger, finely chopped

l 1 teaspoon flaked sea salt

l 4 cloves

l 1 teaspoon fennel seeds

l 2½ teaspoons chilli powder

l 1 teaspoon cayenne pepper

l ¼ star anise

l ½ teaspoon cumin seeds

l 1 teaspoon garam masala

l 3 tablespoons tomato puree

l 500g venison fillet, cut into medium cubes

l 300ml coconut water or water

l Juice of ½ lime

l Shredded coriander leaves

l Rice or naan bread, to serve

Method:

l In a dry frying pan, gently toast the coconut until you notice the first signs of it colouring. Allow to cool.

l Melt the ghee or butter in a wok or pan (the lighter and thinner the metal, the better, as it is closer to using Indian cookware such as a balti). Throw in the onions and cook fairly briskly with the cinnamon and peppercorns until softened and deep golden, taking care not to burn them.

l Using a pestle and mortar, or blender, crush the garlic, ginger, salt and all the remaining spices into a fine paste and combine with the tomato puree.

l Add the curry paste to the onions and fry for 2-3 minutes, stirring often. Do not let it burn. l Add the meat and briskly saute for a couple of minutes.

l Add the coconut water or water and lime juice and bring to a rapid simmer for 4 minutes, or until you have a thickish gravy.

l Remove from the heat and scatter with the coconut and coriander. Serve with rice, paratha or naan bread.